The event is planned for October 22nd at the Abingdon Market Pavilion prior to the Sleepy Hollow Festival. It will feature individuals who cook on a Coleman-like stove (propane or butane). The winners (as chosen by a panel of judges) will receive $125. There will also be a People’s Choice Award of $125.
The Country Roads Cook-Off™ is a unique opportunity to put the spotlight on traditional Appalachian foods and recipes grown right here in Southwest Virginia. We want to celebrate and highlight the food of the region, which is arguable one of our best assets!
Contestants may choose to cook one dish: choose an appetizer, salad, dessert, entrée or side dish. The main ingredient should be regionally available. The dish should reinterpret or adapt a traditional recipe. Recipes are requested (but not required) for possible inclusion in a future cookbook.
Teams may consist of one to three people. Dishes will be evaluated and the top prize awarded by three judges. The public will have the opportunity to vote for the recipient of the People’s Choice Award.
The teams will be given one hour to prepare their entries. All entries must be ready at 4:30pm for the judges to sample.
With the registration, a reservation fee of $20 is required and will be refunded the day of the event.
For more information about the Country Roads Cook-Off™, contact Sara Cardinale: 276-698-1434 or abingdonmarket@gmail.com
Regulations
Cooking must be on site.
Teams will be provided a, or may bring their own, Coleman-like stove (propane or butane). Teams have one hour beginning at 3:30pm to prepare, cook, and present.
ALSO:
• The dish that is prepared for judging can be an appetizer, salad, dessert, entrée, or side dish.
• The main ingredient in the recipe should be from our region.
• The recipe should reinterpret and/or adapt a traditional Appalachian recipe.
• As part of the registration process, the teams must provide a general description of the dish they plan to make and highlight the regionally produced ingredients that are used.
• Recipes are requested, but not required, for possible inclusion in a future cookbook.
• Teams may consist of one to three people.
• Teams must provide all cooking ingredients, cooking utensils, cooking supplies, table covers, and cleaning supplies.
• Prep work, such as slicing, dicing, marinating, etc., may be done in advance of the actual contest.
• Teams prepare one dish for three judges—plated separately.
• In addition, teams must prepare enough for 25 taste samples—each sample should be served in a nut cup (to be provided by the Abingdon Farmers Market).
• The main ingredient in the recipe should be from our region.
• The recipe should reinterpret and/or adapt a traditional Appalachian recipe.
• As part of the registration process, the teams must provide a general description of the dish they plan to make and highlight the regionally produced ingredients that are used.
• Recipes are requested, but not required, for possible inclusion in a future cookbook.
• Teams may consist of one to three people.
• Teams must provide all cooking ingredients, cooking utensils, cooking supplies, table covers, and cleaning supplies.
• Prep work, such as slicing, dicing, marinating, etc., may be done in advance of the actual contest.
• Teams prepare one dish for three judges—plated separately.
• In addition, teams must prepare enough for 25 taste samples—each sample should be served in a nut cup (to be provided by the Abingdon Farmers Market).
To register, please complete the entry form (Download Here) and send a $20 check payable to Abingdon Farmers Market. Registration forms also available at the farmers market. Up to 10 teams. The registration fee will be refunded for all who show up for the cook-off. Registrations due by October 10th. If all slots have been filled by the time you register, your check will be returned.
